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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

A comforting Chicken Pot Pie Casserole made with tender chicken, vegetables, and flaky biscuits.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • large skillet
  • 9x13 inch baking dish

Ingredients
  

Vegetables

  • 1 medium yellow onion
  • 3 medium carrots
  • 3 medium stalks celery
  • 2 cloves garlic
  • ½ medium bunch fresh thyme or 1 teaspoon dried thyme

Cooking Ingredients

  • 6 tablespoons unsalted butter divided
  • 1 ½ teaspoons kosher salt plus more as needed
  • ½ teaspoon freshly ground black pepper plus more as needed
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth or 1 (14.5-ounce) can
  • 1 cup whole or 2% milk
  • 1 pound cooked boneless chicken (about 4 cups)
  • 1 cup frozen peas (do not thaw)
  • 1 16-ounce can refrigerated jumbo- or grand-size biscuits such as Pillsbury Grands Buttermilk

Instructions
 

  • Arrange a rack in the middle of the oven and heat the oven to 375°F.
  • Dice the onion, peel and halve the carrots and celery, and mince the garlic. Pick and chop thyme leaves.
  • Melt 4 tablespoons of butter in a skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5 to 7 minutes.
  • Add flour and garlic. Stir to coat and cook for 30 seconds to 1 minute. Slowly pour in broth and milk, scraping the bottom. Bring to a boil.
  • Reduce heat to a simmer and cook until thickened, about 4 to 5 minutes. Shred or dice the cooked chicken.
  • Add chicken and peas to skillet and stir to combine. Transfer to a baking dish, spread evenly, and arrange biscuits on top.
  • Bake until biscuits are golden-brown and filling is bubbling, 20 to 30 minutes. Check after 15 minutes and cover if necessary.
  • Melt remaining 2 tablespoons of butter and brush over the tops of the biscuits.

Notes

Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 150mgIron: 2mg
Keyword biscuit topping, casserole, chicken, Chicken Pot Pie, comfort food, Easy Recipe
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